Instructions

• Remove the 3 tablespoons butter from the fridge to soften while you prepare other ingredients. Preheat the oven to 350°F and move the oven rack to the top third. Line a baking sheet with foil.
• Place the 1 small loaf sourdough bread on a cutting board. Using a serrated knife, make parallel slices about 1 inch apart, cutting down toward the bottom but not all the way through so the loaf stays intact. Rotate the loaf and make parallel cuts the other way to create a criss-cross pattern, again without cutting through the base.
• Put the 1/2 cup grated parmesan cheese and 1 cup grated mozzarella in bowls or on a plate so they are ready to use.
• In a small bowl, combine the softened 3 tablespoons butter, 4 cloves minced garlic, 1 tablespoon chopped fresh parsley, and salt and pepper to taste. Mash and mix with a fork until thoroughly combined.
• Use a small knife, spoon, or fork to work the garlic butter into the cracks of the bread, pushing some butter into each cut so the mixture gets inside the loaf.
• Stuff the cuts with the cheeses by sprinkling and pushing the 1/2 cup grated parmesan and 1 cup grated mozzarella evenly into the openings between the slices.
• Place the stuffed loaf on the prepared baking sheet. Loosely tent the loaf with a piece of foil so steam can circulate but the top is covered.
• Bake at 350°F for 15 minutes. Remove the foil tent and bake an additional 15 minutes, until the cheese is melted and the bread is golden.
• If you want extra browning, broil for 1–2 minutes—watch closely to prevent burning.
• Remove from the oven, let the loaf rest briefly so it’s not too hot to handle, then serve warm.